Heat the oil, onions, garlic and celery in a soup pot over medium- low
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes.If necessary, add a pinch of sugar to
balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and
remaining broth to the tomatoes, stirring well to completely dissolve
the bread. Simmer for about 30 minutes.Add the herbs during the
last 5 minutes of cooking.Pass the soup through the fine blade of a
food mill or puree in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer
for 10 minutes.Ladle into heated soup bowls and pour 1 teaspoon of
olive oil over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]
Posted by Fred Peters.
